Chicken with Zinfandel Poached Peaches
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Ingredients
½ cup apple cider
2 ¼ tsp cider vinegar
1 ½ tsp minced shallots
½ tsp garlic
4 (1/4-lb) skinless, boneless chicken breasts
1 ½ tsp cornstarch
1 cup low-sodium chicken broth
¾ cup sliced, peeled peaches (1 large or 2 small)
¼ cup dry red Zinfandel wine
Combine the cider, vinegar, shallot, and garlic in a zip-lock bag; add the
chicken. Squeeze out the air and seal the bag; turn to coat chicken.
Refrigerate, turning the bag occasionally, at least 30 minutes.
Preheat oven to 375 degrees. Spray the rack of a roasting pan with
non-stick spray and place in the pan. Shake the excess marinade from the
chicken and arrange on the rack. Bake until cooked through, about 30-35
minutes.
Meanwhile, dissolve the cornstarch in 2 tablespoons of the broth in a small
bowl. Combine the remaining broth, the peaches, and wine in a small
saucepan. Bring the mixture to a boil and stir in the cornstarch mixture.
Simmer, stirring until heated through and slightly thickened, about 2 minutes.
When chicken is cooked, slice breasts across the grain. Soon the warm sauce
over and serve!
Third Place Winner! January 2007
Michelle Thornton of Red Bluff
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